Ingredients
Method
- Preheat oven to 350°F (175°C)
- Grease a 9-inch springform pan
- In a bowl, combine flour, sugar, and baking powder
- Add melted butter/oil using a folding technique until no dry patches remain
- Stir in buttermilk to create a smooth batter
- In a separate bowl, puree 1 cup fresh peaches with 2 tbsp milk (optional strain)
- Add peach puree, 1 tsp cinnamon, and 1 tsp vanilla extract to the batter. Fold gently until fragrant.
- Reserve 1/2 cup of the peach mixture for custard swirls
- Spread remaining batter into the pan
- Pour reserved swirl mixture over the cake
- Use an offset spatula to create diagonal custard threads
- Bake 45 minutes, adjusting rack position for even rise
- Check with a toothpick after 30 minutes; adjust baking time if needed
- Cool for 10 minutes before slicing
Nutrition
Notes
Avoid overmixing the batter for optimal tenderness.
Place pans on the bottom rack to ensure even rising.
Custard swirl is made by blending reserved batter with an additional 1/4 cup sugar (included in total sugar amount) and vanilla.
For halal compliance, substitute butter with oil.
Add extra cinnamon for a fall variation.
Strain puree for a smoother texture.
Place pans on the bottom rack to ensure even rising.
Custard swirl is made by blending reserved batter with an additional 1/4 cup sugar (included in total sugar amount) and vanilla.
For halal compliance, substitute butter with oil.
Add extra cinnamon for a fall variation.
Strain puree for a smoother texture.